- 1 rabbit, cleaned and cut up (2 to 3 pounds)
- 1/8 cup flour
- 1 teaspoon salt
- 1 teaspoon sage
- 3 tablespoons fat, melted
- 4 cups milk
- 4 tablespoons butter, melted
- 4 tablespoons flour (additional)
- 1 teaspoon salt (additional)
- pinch of pepper
- 3 strips of bacon
Cut rabbit into serving pieces. Mix flour with sage and 1 teaspoon salt. Dredge meat thoroughly in flour mixture, then brown on all sides in melted fat. Place meat in baking dish which has a lid. Lay bacon over the meat. Make white sauce by blending the 4 tablespoons flour into the melted butter, then stirring in the 4 cups milk and cooking over low heat until thickened, stirring constantly. Add 1 teaspoon of salt and a pinch of pepper to sauce, then pour over meat. Cover and bake in 350 oven until meat is tender, about 2 hours. This will serve 6 to 7.
Either wild or domestic rabbit may be used, but it may be necessary to cook the wild rabbit a little longer.